Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real

Sunny makes a layered Tex-Mex salad and tops it with cornbread croutons! Subscribe to #discoveryplus to stream more #CookingForReal: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3U4YHjU Subscribe to Food Network ▶ http://foodtv.com/YouTube With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shredded Tex-Mex Salad with Creamy Lime Dressing RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 20 min Prep: 20 min Inactive: 40 min Cook: 20 min Yield: 4 to 6 servings Ingredients Butter, for preparing 8 by 8-inch glass pan One 8.5-ounce box cornbread mix (recommended: Jiffy) 1 large egg 1/3 cup milk One 15.5-ounce can black beans, drained and rinsed 1 packet sazon seasoning Salt and freshly ground black pepper 1 cup salsa 2 tomatoes, seeded and chopped 1 head romaine lettuce, cut into strips Creamy Lime Dressing, recipe follows 1 1/2 cups grated Monterey Jack cheese 1 1/2 cups grated Cheddar Creamy Lime Dressing: 2 tablespoons freshly chopped cilantro leaves 1 tablespoon red wine vinegar 1 teaspoon lime zest 1/4 cup lime juice 1/2 cup sour cream 1 clove garlic, smashed 1 tablespoon honey 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Directions Special equipment: glass trifle dish blender Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side. Creamy Lime Dressing: Yield: 1 1/2 cups Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #CookingForReal #FoodNetwork #LayeredTexMexSalad Sunny Anderson's Layered Tex-Mex Salad | Cooking for Real | Food Network https://www.youtube.com/watch?v=b9c3Wz_dlXg